Crab brown butter and sage spaghetti squash

Going low carb has never been tastier. I wanted to stray from the usual marinara on spaghetti squash and this was perfect! The textures just work so well together and really enhance the crab.

Serves 2, Prep 5 minutes, Cook 1 hour

Ingredients:

2 spaghetti squashes, halved and seeded

1 tsp oil

2 Tbsp unsalted butter

12 sage leaves, chopped into ribbons

1/2 c. Crab (I used fresh picked Cornish crab)

Pecorino cheese for topping

1/ Preheat oven to 200c. On a foil lines baking tray, drizzle or spray the cut sides of the spaghetti squash and roast cut side down for 45-50 minutes or till fork tender. Use oven mitts and a fork to scrape and shred the flesh out of the squash shell. Set aside

2/ Heat a large frying pan on medium. Melt butter and once it starts to brown add the sage and crab, cook for 2 minutes. Stir in the spaghetti squash till well combined and heat for 1 minute. Serve with grated pecorino.